God bless Pat for this recipe! Great as is (chunky) or blended for pasta or pizza sauce.
Per sheet pan:
- ~1 qt basil leaves
- 4-5 garlic cloves, whole or halved
- 6-8 large tomatoes, roughly wedged
- 2 tbsp olive oil
- 2 tsp salt
- Preheat oven to 350.
- Lay out basil leaves and scatter garlic over the pan.
- Loosely pack pan with tomatoes, skin side down.
- Drizzle olive oil and sprinkle salt over tomatoes.
- Roast for 30 min, rotate, then roast for another 30 min.
- Done when the juices have thickened and some of the tomatoes have browned/carmelized.
Makes 1 quart. Freezes well.